Holista Healthy Pasta Recipes

Sweet Valentine's Day (or any day) Guilt-Free Treats!

Dreamy & Creamy
Red Velvet Cheesecake

(with beets!!)

Sweet Valentine

Strawberry Bites

Dreamy & Creamy Red Velvet Cheesecake

Made with Beets!

Make it Gluten Free OR Regular

Two flavorful healthy antioxidants, Chocolate and Beets, pair beautifully in this creamy decadent cheesecake.


  • 8 oz. package Oreo Cookies OR gluten free chocolate sandwich cookies

  • 2 Tablespoons Coconut oil, melted.



  • 6 ounces cooked & chopped beets (approx. 1 cup)

  • 1 cup agave

  • 2 (8 ounce) packages reduced fat cream cheese – room temperature

  • 1 (8 ounce) package regular cream cheese – room temperature

  • ½ cup unsweetened cocoa powder

  • 3 large eggs

  • 2 egg whites

  • 1 tsp pure vanilla extract

Pre-heat oven 350 F



  1. Grind cookies in a food processor into small crumbs

  2. Add coconut oil and blend until combined

  3. Press crumb mixture evenly into the bottom of a 9-inch spring form pan



  1. Combine cooked beets and sugar in the cleaned food processor and puree until very smooth about 45 seconds.

  2. Add softened cream cheese and cocoa powder and puree until blended, stopping to scrape sides.

  3. Add eggs and vanilla. Puree until all ingredients are evenly blended.

  4. Pour filling into Crust.

  5. Bake in a pre-heated oven 35 to 40 minutes.

  6. Let cool.

  7. Refrigerate at least 2 hours.

  8. If desired; Decorate with a dollop of whipped cream and serve.


Serves 12. Per Serving; Calories 290

Sweet Valentine Strawberry Bites

A delicious guilt-free treat that is low calorie and low glycemic.

At only 45 calories a piece, you can have more than one!


  • 12 large strawberries

  • Whipped Cream in aerosol can

  • 2 ounces unsweetened chocolate

  • 1/2 cup agave

  • 1 tablespoon Ghee or Butter

  • 1 teaspoon vanilla

  • 1/4 cup almond slivers


  1. Preheat oven to 375 F.

  2. Spread almonds evenly on a baking sheet. When oven is preheated at 375 F, place almonds in oven. Turn off oven immediately. Wait 10 minutes. Remove almonds and set aside.

  3. Make chocolate sauce:
    In small saucepan over low heat, combine agave and chocolate. Stir constantly until melted. Remove from heat and stir in butter and vanilla. Sauce will keep, covered, at room temperature several days, or refrigerated 1 week. When cold, it will be thicker and spreadable. Can be used as frosting for cupcakes. When warm, it is heavenly spooned over vanilla ice cream.

  4. Cut tops of strawberries and use a paring knife, sharp . measuring teaspoon or small melon baller to core the centers.

  5. Cut a small amount off the bottom of the strawberries as well to help them stand up.

  6. Fill each strawberry with whipped cream.

  7. Drizzle with chocolate sauce. (For thinner sauce stir in one tsp warm water)

  8. Sprinkle generously with almonds

  9. Serve right away. Enjoy!

Per strawberry:

Calories 45, Sugar 5 grams, Fat 2.5 grams, Carbs 6 grams

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